Eastern North Carolina-Style Barbecue Sauce - North Carolina Vinegar Pepper BBQ Sauce Recipe
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Date: 2019-07-25
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Comments and reviews: 9
david welch
Chef John I love your videos and the food you cook. Recently I have read a book on cooking called On Food And Cooking The Science and Lore Of the Kitchen. In the book there is a paragraph about making Margarine. In the past margarine has been made from tallow and skim milk. I wonder if a margarine can be made from beef bone marrow. I believe that this is entirely possible and will have interesting property's. I hope you will response to me. thank you for your Tme and keep up the good work.
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Chef John I love your videos and the food you cook. Recently I have read a book on cooking called On Food And Cooking The Science and Lore Of the Kitchen. In the book there is a paragraph about making Margarine. In the past margarine has been made from tallow and skim milk. I wonder if a margarine can be made from beef bone marrow. I believe that this is entirely possible and will have interesting property's. I hope you will response to me. thank you for your Tme and keep up the good work.
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Michael Plesch
I nick named mine Dismal Swamp Water just to confuse my guests. I'm a Southern New Yorker who moved to NC and love this stuff on pulled pork, also now topped with Chow Chow instead of slaw and perhaps a squeeze of Rooster sauce. Now still smoking and pulling pork and living in the low country of South Carolina. Thanks for your take on this wonderful Eastern/western BBQ Sauce. I'll try it with honey next time.
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I nick named mine Dismal Swamp Water just to confuse my guests. I'm a Southern New Yorker who moved to NC and love this stuff on pulled pork, also now topped with Chow Chow instead of slaw and perhaps a squeeze of Rooster sauce. Now still smoking and pulling pork and living in the low country of South Carolina. Thanks for your take on this wonderful Eastern/western BBQ Sauce. I'll try it with honey next time.
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Noreen's Kitchen
The Great Dismal Swamp is in North Carolina. I live in Eastern NC, I am a transplant from AZ. I do not like the BBQ sauce. I do, however enjoy the pit roasted pig that you get at a good old fashioned pig pickin'. That cannot be compared You can keep the sauce. Cause I always thought it was kind of icky. I much prefer a St. Louis style sauce. To each his own
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The Great Dismal Swamp is in North Carolina. I live in Eastern NC, I am a transplant from AZ. I do not like the BBQ sauce. I do, however enjoy the pit roasted pig that you get at a good old fashioned pig pickin'. That cannot be compared You can keep the sauce. Cause I always thought it was kind of icky. I much prefer a St. Louis style sauce. To each his own
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scicodude
If you do that whole thing in a sauce pan and simmer it for alittle bit the pepper flavor permeates the sauce better. Then you can cool it if you want. Ive also seen recipes with some ketchup in there too to add alittle more depth of flavor (though Im pretty sure if you tried to make it that way in NC theyd run you out of town)
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If you do that whole thing in a sauce pan and simmer it for alittle bit the pepper flavor permeates the sauce better. Then you can cool it if you want. Ive also seen recipes with some ketchup in there too to add alittle more depth of flavor (though Im pretty sure if you tried to make it that way in NC theyd run you out of town)
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hottaco37
North Carolinian here. That looks about right on the sauce, kudos But, you've made a horrible omission on the sandwich. You have to add a little mayonnaise based cole slaw to the sandwich to balance the heat from the sauce. Try it, you'll see. Also if you haven't tried South Carolina mustard sauce you really should.
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North Carolinian here. That looks about right on the sauce, kudos But, you've made a horrible omission on the sandwich. You have to add a little mayonnaise based cole slaw to the sandwich to balance the heat from the sauce. Try it, you'll see. Also if you haven't tried South Carolina mustard sauce you really should.
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mike smith
I am an Eastern North Carolinian and I make my sauce just like this except I skip honey. I do sometimes put some adobo from Chipotle peppers in and hold back on some of the red pepper flakes. In fact, I was 19 years old living in New York before I learned that what we call BBQ sauce in E. NC was not the norm.
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I am an Eastern North Carolinian and I make my sauce just like this except I skip honey. I do sometimes put some adobo from Chipotle peppers in and hold back on some of the red pepper flakes. In fact, I was 19 years old living in New York before I learned that what we call BBQ sauce in E. NC was not the norm.
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Dan Carpenter
I grew up in NC and am currently living there, my grandad owned a bbq resturant in Winston-Salem, and I must say, you are missing 1 ingredient that is essential in most western or eastern NC sauce. That is Texas Pete hot sauce, which is made in (that's right, you guessed it) Winston-Salem NC Ha.
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I grew up in NC and am currently living there, my grandad owned a bbq resturant in Winston-Salem, and I must say, you are missing 1 ingredient that is essential in most western or eastern NC sauce. That is Texas Pete hot sauce, which is made in (that's right, you guessed it) Winston-Salem NC Ha.
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mlindholm
Digitally? Digitally? Chef John, you've killed me. again Could you hear the groan from way over there? I betcha you could. Now excuse me while I chase down my eyeballs, they seem to have rolled under the couch for some reason.
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Digitally? Digitally? Chef John, you've killed me. again Could you hear the groan from way over there? I betcha you could. Now excuse me while I chase down my eyeballs, they seem to have rolled under the couch for some reason.
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Carli DeLoach
I live in South Carolina, and for some reason it's always a debate on which Carolina BBQ sauce is better. I always vote for this one. The mustard-based one isn't bad, but it can really mask the flavor of the meat.
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I live in South Carolina, and for some reason it's always a debate on which Carolina BBQ sauce is better. I always vote for this one. The mustard-based one isn't bad, but it can really mask the flavor of the meat.
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